I found this interesting pumpkin seed recipe this morning in the Boston Herald and thought to share with all
Not all pumpkin seeds are roasted equally. In fact, there are a few tricks to the trade, said Avila chef Rodney Murillo.
That’s good news in homes where roasted pumpkin seeds are as much an autumn tradition as apple picking and leaf peeping.
Murillo uses roasted pumpkin seeds in a yellow beet and goat cheese salad he makes each autumn. But the seeds are delicious eaten by themselves.
He offers these tips for perfectly roasted pumpkin seeds:
Run the seeds under cold water several times to wash off any clinging pumpkin flesh.
Pat the seeds dry with paper towels.
Leave the seeds out overnight to dry completely.
Preheat the oven very low, about 175 degrees.
Bake the seeds in a nonstick pan for 45 minutes, frequently mixing them around so that they cook evenly.
While the seeds are roasting, take a generous amount of sea salt and grind it finely with a mortar and pestle or in a coffee grinder.
After 45 minutes, remove the seeds and taste test. “They’re done when you hear the crack when you bite into them and get a nutty flavor right away,” said Murillo. “The darker they get, the nuttier they get.”
Immediately move the seeds to a room-temperature pan so that they stop cooking.
Quickly sprinkle with finely ground sea salt while seeds are still hot, so that salt melts into them.
Murillo is a traditionalist and sticks with salted seeds. But feel free to experiment. “A lot of chefs like to use a little nutmeg or cinnamon to get more of a sweet flavor for desserts,” he said.
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